Milanese-Style Chicken with Roasted Pepper and Tomato Sauce

This Milanese-style chicken with roasted red pepper and tomato sauce is a delicious meal that comes together in about 30 minutes. It is the perfect choice for those of us looking for a quick and easy dinner option during the work week. Chicken cutlets are dipped in a honey dijon egg mixture and panko bread crumbs before being sautéed and topped with a zingy tomato and roasted red pepper sauce. You can use veal, beef, pork or chicken for this recipe. My personal favorite is chicken.

I recently made a chicken Milanese recipe. It’s such a great way to have chicken! Yours looks fantastic, I like the addition of the roasted pepper and tomato sauce. Definitely a different take than how I made mine!

Mmmm! It’s times like these that I wonder why I don’t cook. Just popped some Mac & Cheese into the microwave for my baby brother- one of the only things he’ll actually eat. Maybe we’ll start weening him onto more “gourmet” homemade Mac and Cheese. It’s a two in one! He’ll get fresher things and I can learn how to cook in hopes of one day make something like this!
Thanks for sharing!!
Jess : )

when I have chicken milanese I usually have it with pasta and tomato sauce and set some of the tomato sauce aside to put on top of the chicken. this sounds like an even better way of having a sauce for the chicken! definitely going to try this.

This looks amazing. I’m never surprised when I click over to an amazing looking dish and its your blog I’m at.

One question though…where is the ‘honey’ part of the honey Dijon? I didn’t see it anywhere!

I think I’m going to give this a try tonight as I have some red peppers that need to be used up, and also some homemade honey mustard sauce in the fridge I’m going to try out instead of just the dijon in your dipping mix. Hope it works out, and thanks again for what looks to be an amazing dinner!

Okay! I made these last night and they were great. The sauce was perfect, and I loved the flavor that the dipping process gives the chicken. One thing that I will change when I make these again, is that I will well season the panko/parsley mixture with salt and pepper and possibly some garlic powder before dipping/frying. I found that it was quite bland, and even that amazing red pepper/tomato sauce didn’t quite make up for it. This was awesome, though, really, and I’m so glad to have found it! I’m trying to think of more ways to use that sauce beyond just eating it with a spoon. 😉

Yea! I am so glad you liked it! I loved the tomato sauce too..there are so many recipes I could use it with! I will have to try adding some extra herbs to the panko mixture. I bet it would just make it even tastier!